These are definitely not your everyday brownies. In fact, I think I can say these might be the best dessert I have ever created. These brownies have a chocolate truffle bottom, chewy red velvet middle, and are topped with loads of chocolate chips. I was inspired to make these fudgy treats when I saw a picture online of a different kind of red velvet brownie involving cookies and frosting. The picture was so compelling I knew I had to make my own version. If you know me, you know how much I hate making frosting, so I came up with one brownie recipe that works in two different ways and has a creamy, super-chocolately, truffled bottom layer. Better than frosting in my opinion!
Makes 12 brownies.
2 cups almond milk
⅔ cup canola oil
1 tablespoon vegan sour cream, optional but recommended
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups organic cane sugar
2¼ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
10 ounces dark chocolate chunks
3 tablespoons red food coloring
12 ounces semi-sweet chocolate chips
Preheat the oven to 325. Line and grease an 8×8 baking dish.
Whisk together the milk, oil, sour cream, vinegar, vanilla, and almond extract in a bowl.
Add the sugar and stir to combine.
Add the flour, cocoa, baking soda and salt. Whisk the batter just until smooth but try not to over mix.
Melt 10 ounces of chocolate chunks and let cool for 5 minutes. Combine two cups of batter with the melted chocolate. The batter will be very thick. Spread the batter into the bottom of the baking dish.
Add the red food coloring to the remaining batter and pour over the chocolate layer.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out almost clean. Slightly under baking them will yield a really gooey, delicious brownie.
Directly out of the oven, pour the semi-sweet chocolate chips on top the of the brownies and let everything cool before cutting.
Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.